Tex-Mex Beans and Rice

Yield: 8-12 Servings

3 Cups Arborio Rice

2 Tablespoons Olive Oil

½ Cup Diced Onions

1 Large Red Bell Pepper, Diced

½ Cup Dry White Wine

9 Cups Low Sodium Chicken Stock

Juice of 1 Lime

2 Cups Cherry Tomatoes, Halved Lengthwise

1 ½ Cups Corn (Optional)

1 1/2 Tablespoon Bravo! Seasoning

1 ½ Teaspoon Alderwood Smoked Sea Salt

1Teaspoon Ground White Peppercorns

1 15oz. Can Black Beans, Drained and Rinsed

½ Cup Fresh Cilantro Leaves

2 Limes, Cut in Wedges

About once a year we prepare a Southwest feast here at the farm - usually in the middle of summer when we can capitalize on our fresh produce and enjoy eating outside. These are times when simple tacos aren’t enough, so we pull out all the stops and add several side dishes to complement the theme. This dish often steals the show. While it looks simple (and it is), most people aren’t expecting so much from beans and rice – its fresh flavor, color, and texture are pleasing on every level. Serve with Pork Mole Enchiladas, and a Mexican beer, Margarita, or Sangria. You just can’t get much better than this!

 

Place a large sauté pan over medium high heat. Add olive oil and heat through. Add rice, onions, and pepper and sauté, stirring frequently, until onions have become transparent and rice has started to brown slightly. Reduce heat to medium, add wine, mix thoroughly, and cook until wine has dissipated. This begins to break down the starches in the rice. Once the wine has dissipated, add, chicken stock, lime juice, tomatoes, seasoning, salt, pepper, and corn (if using). Stir to combine.

 

Reduce heat to medium, cover pan, and cook for 25 minutes. Add beans to the rice, and continue cooking for another 10-15 minutes until rice is done. Remove from heat and let stand for 10 minutes before serving.  Garnish with cilantro and lime wedges and serve.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Bravo!
Bravo! is a powerful and
complex blend of the flavors
we've grown to love most in
Mexican cuisine. Without being too hot, it creates bold and complex flavors in chili, sauces, rice, & legumes. And for a spicy Mexican flare, use with your chicken, beef, and pork dishes, too! 
Bravo! Seasoning by MorningStar Kitchen
Alderwood Smoked
Sea Salt
Slowly smoked over Alaskan
alderwood, this finishing salt
adds an exquisite, smoky touch to
grilled meats, vegetables, potatoes, salad - and even desserts. Simply sprinkle a little on top before serving.
Alderwood Smoked Sea Salt from MorningStar Kitchen
White Peppercorns
The pepper of choice in most
European kitchens, white
peppercorns are released from
their outer black shell by soaking.
The process results in a more mellow taste than that of black pepper. And the creamy color works perfectly in recipes that are lighter in color.
White Peppercorns from MorningStar Kitchen